Lighter to Medium-bodied and earthier red wines, such as Burgundy, Pinot Noir, Vinsobres, Châteauneuf-du-Pape, Beaujolais Villages, or a Côte du Rhône pair best with Coq Au Vin. Coq Au Vin translates to Rooster in Wine, however, in [...]
Chablis pairs best with bright and clean flavoured dishes such as Oysters, Goat Cheese, Cauliflower Soup, Smoked Trout, Pork Tenderloin, Grouper, and Sushi. Chablis is an unoaked (or lightly oaked) Chardonnay from France that displays tart [...]
Ribeye steak is the juiciest and fattiest cut of steak and requires full-bodied red wines such as Cabernet Sauvignon, Bordeaux, Barolo, Merlot and Syrah. Younger versions of these wines, which feature harsh tannin, are preferred as [...]
Soave Classico is a lean and dry white wine from Veneto Italy featuring notes of peach, melon, pear, saline/minerals and chamomile. Soave Classico pairs best with Roast Chicken, Focaccia, Shellfish, Asparagus, Veal Scaloppini, Cannelloni, Chicken Parmigiana, [...]
Gnocchi in tomato sauce calls for crisp and light white wines like Pinot Grigio, Fiano, and Pecorino. Acidic red wines such as Chianti, Nero d'Avola, or Barbera are also excellent with Gnocchi in a Tomato sauce [...]
Nero d'Avola is a full-bodied, dry red wine from Sicily that pairs best with lasagna, meatballs, pizza, red meat and lamb tagine. Known for its bold black cherry, blackberry, raspberry and plum flavours, Nero d'Avola is [...]
Beef Stroganoff pairs best with heavier red wines that feature hints of earth, herbs and smoke such as Syrah, Nero d'Avola, Barolo, Bordeaux, and Brunello di Montalcino. Beef Stroganoff is a delicious beef dish served in a [...]
Tilapia is a lean white fish that pairs best with clean and crisp white wines like Sauvignon Blanc, Grüner Veltliner, Chablis, Pinot Grigio and Sparkling Wine. Most of the Tilapia you see is raised on farms [...]
Sauvignon Blanc is a crisp and herbaceous white wine that pairs best with anything light and/or herbily, such as chicken, pork, fish, shellfish, ceviche, asparagus, focaccia, salad, bruschetta, cheese and vegetarian cuisine. With Sauvignon Blanc, expect acidic [...]
Pasta Bolognese pairs best with red wines high in acidity and tannin such as Barolo, Pinot Noir, Dolcetto, Primitivo, Nero d'Avola and Chianti Classico. Bolognese sauce is a thick meat-based red sauce that features tomatoes, however, meat [...]